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Pink Peppercorn Pickled Strawberries

Recipe Date:
October 2, 2017
Serving Size:
20
Cook Time:
00:10:00
Difficulty:
Easy
Measurements:
Imperial (US)
Nina Acosta, Hyatt Regency pastry chef, has created a fennel pollen scone with pink peppercorn pickled strawberries and Chantilly cream, a delicious piquant dessert that brings out the sweet tart flavors of our celebrated Meadery of the Rockies Strawberry Honey Wine.
Ingredients
  • 2 lbs quartered and hulled strawberries
  • 3 cups white balsamic vinegar
  • 1 1/2 cups sugar
  • 2 tbsps salt
  • 2 tsps pink peppercorns
Directions

Place strawberries in a heatproof container.

Blend vinegar, sugar salt and peppercorns in a pan and bring to a boil. Stir to dissolve the sugar. Pour the mixture over the strawberries, cover and chill. Keeps for up to five days.

Serve over your favorite shortcakes or scones and top with Chantilly cream.